Rocky's of Northville Restaurant Review

: When chef Charles "Rocky" Rachwitz left the former Detroit-based Chuck Muer restaurant chain after 17 years, he wanted to graduate from corporate executive chef to independent restaurateur. That was 1992. Two restaurants later---he's also part owner of nearby Novi's Steve & Rocky's---this eatery has grown to become a heavy draw for northwest Detroit diners. The décor is northern Michigan fishing lodge, with wood panels and outdoor wall art. Cutesy appetizers called "spoons," served in a kitchen spoon caddy, include the shrimp and Maryland lump crab cake, mild and nutty. Soup---think corn chowder and summer gazpacho---and salad, either coleslaw or house, or for two dollars extra, Caesar---come with entrées. Mains include braised short ribs in Cognac-black peppercorn sauce atop smashed potatoes with crisped onions, and Michigan-standard broiled Lake Superior whitefish. The menu changes seasonally, with venison medallions being a fall specialty. The compact wine list has some pricey vintages but overall it, too, is bargain-conscious. If it’s the season, the must-have dessert is a huge slice of blueberry pie. And for those who like to dine before 5:30 p.m., check out the Early Bird Menu.